janet @ the taste space

Coconut Bacon and Coco-BLT (BMT) + Baconish cookbook review

In Book Review, Mains (Vegetarian) on September 3, 2016 at 9:40 AM

Coconut Bacon and Coco-BLT (BMT) + Baconish GIVEAWAY

Rob and I have been plowing through our tomato stash. Mostly me, since Rob doesn’t like them raw. Slow and steady it built up, as we waited for the green tomatoes to ripen on our windowsill. We had to pick them early, otherwise the rodents would take off with them. I blame the squirrels. Or maybe it is raccoons? I thought there were telltale teeth marks but my mom assured me the culprit (in that case) were earwigs. I know earwigs cannot lift a tomato on top of the fence, so I have multiple foes. I am surprised any rodent could lift them because some of the tomatoes are huge. One tomato I found on the plant that was turning red was 540g! Over a pound!

Coconut Bacon and Coco-BLT (BMT) + Baconish GIVEAWAY

My friend Renee at Leafy Cauldron has had wild success with her urban garden. Look at just a small fraction of her haul. She gave me some to try and they were delicious. 🙂

With my new appreciation for sandwiches and an abundant tomato haul, what could be more classic than a vegan BLT? Summer ripe tomatoes are heavenly and a perfect match for coconut bacon, though.

I am no stranger to coconut bacon (or eggplant bacon) and let’s be honest, they are nothing like “real” bacon.  I was never one to adore bacon (and not the super crispy bacon, at that) but I was kind of excited to see what was in store in the new cookbook Baconish written by Leinana from the blog Vegan Good Things. We both discovered coconut bacon the same way: a trip to Montreal’s Aux Vivres restaurant.

Baconish Cookbook giveaway

The first part of the cookbook has recipes for all sorts of plant-based bacon: tofu, tempeh, seitan, King Trumpet mushrooms, shiitake mushrooms, eggplant, carrot, roasted chickpeas and TVP for bacon bits. Each one is slightly different, some with smoked paprika, some with cumin, some with smoked salt, some without any of those ingredients, too.

The rest of the book features these ingredients (or store-bought varieties) in other recipes. A german potato salad entices me as well as the fried green tomato BLT (perfect for all those unripe tomatoes). The cauliflower bacon gratin looks perfect for a cold winter night and I am curious about the tofu bacon carbonara that is also eggless. The mains are a bit heavy on pasta creations, but I suppose that is the nature of bacon. The desserts truly shine in creativity with options like Miss Piggy Strawberry Ice with Chocolate Covered Bacon and Maple Pecan Sundaes with Coconut Bacon.

I have only made the coconut bacon with the coco BLT so far, and it did not disappoint. Simple with only a few ingredients, the coconut bacon adds a fun perk to salads and lovely in the sandwich. Mine didn’t crisp up too much and as the recipe mentions, watch carefully because the edges will start to burn quickly. I ate my sandwich with mizuna, hence Rob christened this a BMT! A bacon-mizuna-tomato sandwich.

Baconish Coconut BLT + cookbook giveaway


Recipes from Baconish spotted elsewhere:

Bacon pancake dippers

Baconish granola

Brussels sprouts with shallots and tofu bacon

Butternut squash carbonara with bacon and sage

Chocolate-peanut bacon truffles

Loaded potato soup with bacon

Pasta with leeks and bacon

Seitan bacon

Tempeh bacon

Vegan quiche Lorraine

Coconut Bacon
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press

Author’s note:  This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever. 

3 tablespoons tamari

1 tablespoon liquid smoke
1 tablespoon water
1 tablespoon maple syrup
3 cups unsweetened large-flake coconut
1. Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple
syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
2. Spread the coconut in an even layer on a large baking sheet lined with parchment paper.
Bake 10 minutes, then stir. Bake another 8 minutes, keeping a very close ey
e on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.
3. Place the baking sheet on a cooling rack. The coconut will continue to crisp as it
cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will be
come less crisp the longer you store it.
Makes 2 1/2 cups
The Famous Coconut BLT
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press
Author’s note: My absolute favorite bacon to use for the best BLTs ever. Because Coconut Bacon will become less crisp the longer you store it, I recommend making it just ahead of preparing your sandwiches.
8 slices sandwich bread
Vegan mayonnaise
2 cups Coconut Bacon
1 large ripe tomato, sliced
Lettuce leaves, washed and patted dry (Janet’s note: to make this a BMT: use mizuna!)
1. Spread each slice of bread with a generous amount of mayonnaise. Top the
mayonnaise with about 1/2 cup of the Coconut Bacon per sandwich, followed by slices of tomato and lettuce leaves. Top each sandwich with the remaining bread slices. Cut each sandwich with a serrated bread knife and serve immediately.
Makes 4 sandwiches.
  1. I haven’t tried vegan bacon yet, but I’m curious. Bacon fills a relatively specific niche in food, so having a vegan alternative that’s good is a win.

  2. Oohhhhh all those tomatoes are dreamy! What a great alternative to bacon. I’ve got to try this.

  3. Holy bacon batman! There are ways to make fakon that I never imagined. I’m intrigued by the mushroom one as I love mushrooms. This sandwich looks SO GOOD!

  4. I’ve not heard of coconut bacon before. Mind you I tend to avoid things that are supposed to taste like meat. Although I’ve been using soya for the last 25 years or so, but it takes of the flavour of the chilli or bolognaise thankfully. Nice idea though. I can see it being really popular. That looks like a fab sandwich. Oh BTW I’ve featured it in this week’s Meat Free Mondays. Thanks for submitting it.

  5. I hadn’t heard of coconut bacon either. It looks really tasty and as I’m not a vegetarian I’d probably prefer to eat it and think of it as another way of flavouring coconut! I do eat a lot of plant-based meals and love the sound of this book.

  6. This looks delicious – I think the first time I heard of coconut bacon might have been when a local cafe started selling CLT bagels with coconut bacon – they were amazing and I have experimented with coconut bacon a few times since – it is great in sandwiches but didn’t work in pizza for me! Your photo of the CLT looks so delicious

  7. Wow just when I thought coconut had been used as a healthy substitute for everything–now, bacon?! I’m really intrigued, and I can totally imagine how its meaty texture can make it work. It seems pretty simple to make, so I can’t wait to give it a try!

  8. […] tomato consumption is still going strong but I would hate to bore you with so many consecutive tomato recipes. Another […]

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